A friend of mine gave me this recipe, haven’t tried them yet but can wait until i do.

After Dinner Mint Truffles

Makes 25

Ingredients

230g packet of sponge cake- coarsely chopped

60g nestle aero peppermint choc- coarsely chopped to be melted

1T Kahlua

35g nestle aero peppermint choc- coarsely chopped

187.5g packet dark choc melts

Extra peppermint choc, finely crushed to decorate

Method

1) Process cake in food processor until becomes fine crumbs.

2) Place aero peppermint choc in a heated bowl over a saucepan half filled with simmering water (make sure bowl doesn’t touch the water). Stir with a metal spoon until choc melts and is smooth.

3) Add the melted aero choc, coarsely chopped peppermint choc and Kahlua to the cake crumbs. Process until well combined.

4) Line a tray with non-stick baking paper. Roll 2t of the mixture into balls and place on the tray. Place in the fridge for 30mins. Meanwhile, melt the dark choc, stirring with a metal spoon until it is smooth.

5) Dip the truffles in the melted choc to coat, remove excess choc and place on a lined tray.

6) Top each truffle with some of the extra peppermint crisp and set aside until set.

4. Make a well in centre of dry ingredients and pour in wet ingredients. Gently stir until combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.

5. Heat 1 tsp oil in a 30cm nonstick pan over medium heat until simmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on the bottom and sides of pan. Using a ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set and the first side is golden brown and bubbles on surface are beginning to break. Using a thin, wide spatula, flip pancake and continue to cook until second side is golden brown – about 2 minutes longer.

6. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using oil as necessary.

1. Use a 20cm cake tin. Grease the tin and line the base with baking paper. Preheat the oven to 180ºC.

2. Peel the mango. Cut the flesh away from the stone and discard. Thinly slice the fruit and arrange over the bottom of the cake tin.

3. Place the sugar, eggs, buttermilk or yoghurt, oil, coconut and vanilla in a large bowl and stir until smooth and mixed thoroughly. Sift in the flour and baking powder and fold into the mixture.

4. Spoon the mixture over the mango and smooth the top. Bake for 45 to 50 minutes or until golden brown and firm to the touch. Leave the cake in the tin for15 minutes, then turn out onto the rack of a grill tray, mango-side up. Peel off the baking paper. Preheat grill.

5. Dust the cake thickly with icing sugar and place under the hot grill for 3 to 4 minutes or until the sugar has mostly melted. Leave to cool on the rack.

6. Transfer the cake to a plate and serve with lightly sweetened whipped cream and a little finely grated lime zest. Any leftover cake can be covered with cling film and kept in the cake tin for up to 2 to 3 days.

Cook’s tip:For the best flavour, we used Equagold vanilla paste from the supermarket.

Delicious, made them this avo , AMAZING ! i went from having a flat stomach this morning to looking 6 months pregnant ! they are that good , Recipe from amazing cup cake and muffins book i got from my mother inlaw by Ann Nicol , But i changed it a little

125 gm butter

125 caster sugar

2 eggs

25g cocoa powder

175g flour

2 tsp baking powder

50 g chocolate chips or i use cooking chocolate chopped up into chunks

preheat over to 200 degrees, place 10 large muffin liners in muffin trays, I have an amazing electric cake mixer so i

place sugar, butter and eggs into the bowl and creamed, then shifted in dry ingredients (except chocolate ) beating for 2 minutes

then folded in chocolate and spooned into muffin liners, place a few berries any kind on top and placed into oven,

I at this stage turned down oven to 180, and baked for 20 minutes. Yummy